Macaroni is drenched in silky butternut sauce spiked with spicy cayenne pepper to make this rich and creamy vegan butternut squash mac and cheese!
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Arrange the squash, onion, and garlic on the baking sheet and drizzle with the oil. Rub the oil in with your hands to evenly coat everything, then arrange the veggies in an even layer.
Place the baking sheet into the oven and roast everything until tender, about 20 to 25 minutes.
While the veggies roast, bring a large pot of water to a boil and cook the macaroni according to the package directions. Drain the macaroni in a colander and return it to the pot when it has finished cooking.
When the veggies come out of the oven let them cool for a few minutes, then place them into a blender or food processor fitted with an s-blade. Add the milk, coconut milk, hot sauce, nutritional yeast, and salt.
Blend everything until smooth.
Season the sauce with additional salt and/or hot sauce to taste.
Pour the sauce over the pasta and stir until everything is well mixed.
If the ingredients cooled down too much, heat everything back up for a few minutes on the stove.
Divide onto plates and optionally top with tofu bacon and/or chives. Serve.